Displaying 1–24 of 24 results for Frances Katz, Senior Technical Editor
Discusses what processors can do to formulate food products that offset time's toll on seniors' senses of smell and taste.
Food Processing has created a deep pool of experts for both [editors] and [readers] to draw upon, both in print and on the web.
An important product development tool, sugar provides function as well as flavor. New developments are removing calories and even the sweetness for new formulation possibilities.
The key to success in today's complicated world of health and diet appears to be satiety.
Savory ingredients are helping meet newfound interest in flavors based on vegetables, spices and ethnic foods.
Consumer interest in organic and healthy products is forcing R&D teams to learn agronomy, a little pharmacology and new methods of ensuring food safety, according to Food Processing's 35th annual R&D survey.
Our R&D readers see themselves making small product improvements in 2006 with an emphasis on health and nutrition.
Will acai be the next pomegranate? Is it time to develop Argentine frozen dinners? Will dark chocolate work on pizza? Here are our predictions for the flavors and ingredients that will be hot this year.
Here, too, health exerts its influence: How about spices that fight cancer, chocolate for heart-health and sweet-hot combos that improve satiety?
Wheat, potatoes, legumes, even tapioca are being developed as sources of resistant starches, although with different characteristics and often more fiber than the original corn source.
While the U.S. relies on corn for most of its starch, much of the world relies on the wheat, potato or tapioca starches, each with unique characteristics.
Going into the new year, specific Asian tastes, citrus, herbs and even chocolate seem poised for popularity.
Between the interest in fiber and food allergies and other health issues such as celiac disease, its time to spill the beans about these specialty flours.
Processors must step up sanitation efforts when providing minimally processed foods.
'Fresh,' organic and other consumer trends are elbowing out some traditional technologies. But there are new techniques to keep food safe and salable.
The scientific and marketing imperatives mount for working phytochemicals into your food products.
The many Americans who eat out increasingly are seeking wiser menu offerings.
From sushi chips to Thai French fries to panko bread crumbs on everything, fusion comes to packaged foods.
Whether the goal is cost reduction or following consumer trends, even the most honored recipe can be tweaked with new ingredients.